The story: The Fontainebleau’s acclaimed bartender Hector Acevedo revamped the cocktail menu at Scarpetta this month with Italy in mind, of course, though hints of other dreamlands make a cameo. We’re swooning over the aperitivo he calls “Positano.” It’s a welcome twist on the rather basic Whiskey Sour with Bulleit bourbon, Combier Pamplemousse Rose, fresh lemon juice, a rich house-made cinnamon syrup (featuring lots of nutmeg!), egg white, and Orinoco bitters from the Dead Rabbit in New York. The highlight is the French pamplemousse liqueur as it imparts the sensation of an uplifting and perfectly ripe grapefruit, which adds just the right amount of acidity to the swarthy bourbon without any artificial flavors. The Dead Rabbit bitters are also special, hailing from every whisk(e)y lover’s fantasy bar, with autumnal notes of cardamom and cassia bark, sandalwood, and molasses.